Outback Steakhouse Potato Soup - Copycat Recipe #123914
Posted in response to a request; located in an online search.
by Impera_Magna
40 min | 10 min prep
SERVES 4 -6
- 5-6 large potatoes
- 1 (12 ounce) can evaporated milk
- 1 lb Velveeta cheese, cubed
- salt
- pepper
- garlic
Garnish
- sour cream
- bacon bit
- shredded cheese
- green onion top
- Wash, peel, cut potatoes in small pieces.
- In medium size pot, barely cover with water, boil until cooked but still firm; drain.
- Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil.
- Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
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5 stars